8 oz. carton (1 c.) sour cream
1 1/2 c. skim milk
1/4 c. orange juice
9 oz. pkg. vanilla sugar-free instant pudding mix
1 tsp. grated orange peel (optional)
1 sm. angel food cake torn into bite size pieces
2 pts. fresh strawberries, hulled & sliced

Place sour cream in large bowl and gradually whisk in milk and orange juice until smooth. While whisking, gradually add dry pudding and orange peel until well blended and thickened, 1 to 2 minutes. In large serving bowl layer half cake pieces, one third strawberries and half pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover and refrigerate at least 2 hours.